Chilled Gazpacho Soup

Chilled Gazpacho Soup
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Rating: 1
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Chilled Gazpacho Soup
Votes: 1
Rating: 1
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
6 20 10
Servings Prep Time
6 20
Cook Time
10
Ingredients
  • 1 cup baguette, torn into pieces
  • 2 pounds chopped ripe tomatoes
  • 1 small Onion
  • 5 cloves garlic
  • 1/2 cup Spagnia Extra Virgin Olive Oil
  • 4 tbsp Spagnia Sherry Vinegar
  • 2 cups ice cold water
  • 1 tsp sugar
  • pinch salt or to taste
  • 1 red or yellow bell pepper - for garnish
Servings:
Units:
Ingredients
  • 1 cup baguette, torn into pieces
  • 2 pounds chopped ripe tomatoes
  • 1 small Onion
  • 5 cloves garlic
  • 1/2 cup Spagnia Extra Virgin Olive Oil
  • 4 tbsp Spagnia Sherry Vinegar
  • 2 cups ice cold water
  • 1 tsp sugar
  • pinch salt or to taste
  • 1 red or yellow bell pepper - for garnish
Servings:
Units:
Instructions
  1. In a food processor, combine the tomatoes, cucumber, onion, garlic, olive oil, sugar, vinegar and bread. Blend until smooth.
  2. Strain into a bowl, pressing to extract as much liquid as possible. Stir in the water and add salt to taste, adjusting vinegar levels as needed.
  3. Refrigerate for three hours or overnight. Serve in small bowls with diced pepper garnish.